Sweet & Sour PorkPork Foodservice
14 pounds boneless pork (cut into ½ inch cubes)
3/4 cup flour
1 cup cooking oil
5 ounces pineapple chunks (in juice)
3 quarts chicken stock (low sodium)
2 cups vinegar
1 cup brown sugar
1 cup soy sauce
1 cup tomato paste (canned)
3 tablespoons granulated garlic
2 tablespoons ground ginger
5 pounds stir fry vegetable blend (frozen)
2 cups corn starch
1 1/2 cups water (cold)
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1Coat pork cubes with flour.
2Sauté in cooking oil for approximately 10 minutes.
4Drain pineapple, saving 1½ qt. juice.
5Add pineapple juice, stock, vinegar, sugar, soy sauce, tomato paste and spices to the pork.
6Bring mixture to a boil.
7Reduce heat and cover. Simmer for 45 minutes.
8Steam vegetables for 3 minutes.
10Add vegetables to the pork mixture.
11In a sauce pan, combine cornstarch and water.
12Stir until combined
13Add cornstarch mixture and pineapple chunks to the pork mixture.
14Gently stir and heat to 160ºF.
15Place mixture into serving pans.
16Serve over hot cooked rice.
17Pour mixture in 2 inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
18Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.